Ingredients
2 lb beef round steak, cubed
3 tbsp ketchup
2 tbsp flour
1 tsp paprika
1 salt/pepper
3 tbsp soy sauce
1 onion, large/sliced
1 pt sour cream
1 can mushrooms, drained
Directions
Cook onion in butter until transparent. Remove from pan. Brown meat
in same pan. Return onions to pan. Stir in 2 tablespoons flour. Add
mushhrooms, ketchup, paprika and sour cream. Salt and pepper to
taste. Stir. Turn on low and cook until meat is tender. Serve over
cooked rice or noodles. If beef mixture seems too thick, add a little
milk to preferred consistency.
Mrs. Robert C. Pringle
Servings: 6 servings
Beef Stroganoff (Pringle) Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Russian
The History of Recipes
Written recipes as an idea can be found far back into the distant past, in fact as far back into recorded history as the early Egyptians, and potentially, even further back. In practice though, mostly, these old records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
As we move on, there were some recipe books from the fourteenth century : a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the curry that appears on menues today, but rather descriptions of the types of meals prepared for the nobility of the time. By the advent of the 20th century, cookery publications are in great demand, due to increased literacy, more leisure time and being a little richer. |
We hope you enjoy this Beef Stroganoff (Pringle) recipe.
